Thanks Miriam, we're always learning new things and the homemade food items really are worth the effort. Luckily we don't need a fortune here, as long as we can pay the bills with a little left over we're happy.
Ham looks amazing, although waiting a week for a ham sandwich is dedication.. I bet it was delicious! Loving the progress with your house, I keep finding myself referring to your videos when I was doing jobs on my place, they are similar in construction, just a different layout.
We're nothing if not patient here and they say good things come to those who wait! The ham is worth the effort. I'm glad the videos are helpful, it would be a shame if all the research only benefitted me. I like to think if I can do this most people can with just a little shared knowledge.
Great job done on the floor Adam and that ham looked amazing. My friend in Bulgaria makes his own sausages and bacon which he kindly shared with me this week
Good to hear from you, hope you're all well. The ham was great and got the "Max seal of approval"! We're looking forward to seeing what's happening with your new house, we bet you can't wait!
No problem, it really is worth the effort. If you prefer saltier ham use 2.5 to 3 % curing salt. Over 3 % is too much, more like bacon. In a conventional oven I would go for 180C, 350F or gas mark 4. The important temperature is the internal temp of 75C for juicy but properly cooked ham. You can also use any pork but a mix of lean meat to fat adds to the flavour. We use leg or shoulder for ham and loin for bacon. (For bacon instructions see episodes 68 and 70.) Let me know how it turns out once you've tried it.
@@ourlittlebulgarianadventureyes but I doubt that the one with chocolate would go so well with the ham, although don't knock it till you try it I guess. 🤣😂
We had to take the front doors off of their hinges to lay the floor so he could step from his room to the porch without stepping on the concrete. We left the kitchen door unlocked so he could get into the rest of the house. The ham is worth the effort, we are continually finding new things to try and enjoying the experiments!
Thanks Gaynor, it's good to be making progress. The ham would last a couple of weeks sliced and even longer unsliced. You could also freeze it but in our house it doesn't last long.
Brilliant video. Thanks for the Ham lesson. Definitely going to do this 👍🏻. May I ask about the electric smoker......did you bring it with you or buy it here? Just going yo atch the bacon epidodes😊. Yes, doesn't the grass grow so quickly with just a shower of rain, we have had to strim and mow ours twice in a week😂.
I would recommend trying the ham, you won't regret it. My slicer is a "Champion", it's a bit of an antique having been made in the 1950's. I found it on eBay. I don't think they make them any more but it is solid and weighs a ton! If you can find one for a good price it would be a worth getting but they are hard to find.
@@ourlittlebulgarianadventureThank you for the reply. I will keep an eye out for the Champion, but will probably have to get something else, if they are hard to find. Great show 😄
We chose not to use plastic sheeting as the floor level is at least one metre above ground level and the floor and loose dirt that we removed were bone dry. The possible need for underfloor insulation in the hallway didn't occur to me, we have insulation in the ceilings but not the walls and the house holds its heat well enough. Once the windows are done that should also improve. The ground underneath the floor is compressed earth and clay that was put there when the house was built, it seemed solid enough and the concrete is quite thick so hopefully it will not cause any issues. I guess time will tell.
@@ourlittlebulgarianadventure ahh, I see, my ground floor is below street level and the stone wall do let in water after heavy storms... I'd need a different plan....thankyou for helping
Well it just gets better and better I could almost smell the ham , with all your skills you could make a fortune.
Thanks Miriam, we're always learning new things and the homemade food items really are worth the effort.
Luckily we don't need a fortune here, as long as we can pay the bills with a little left over we're happy.
I didn't know how addicted to DIY videos I would get, but for some reason when it's happening in Bulgaria I'm hooked! Good video, thanks for sharing.
I know what you mean, relevance to something you're into helps. The Bulgarian connection certainly plays a part.
Wow this was again such an interesting video.I am learning a lot 🥰Thank you so much for sharing and see you next week 😊
Thank you, we're happy to share our experiences and knowledge, hopefully it all helps someone! 🙂
You make everything seem so easy.
Thank you Kath, lots of research and some selective editting give that illusion, I must admit I struggle less than I used to!
@@ourlittlebulgarianadventure yes I can tell but you both make me feel so lazy.
I agree, it makes me think that we can do it!
Ham looks amazing, although waiting a week for a ham sandwich is dedication.. I bet it was delicious!
Loving the progress with your house, I keep finding myself referring to your videos when I was doing jobs on my place, they are similar in construction, just a different layout.
We're nothing if not patient here and they say good things come to those who wait! The ham is worth the effort.
I'm glad the videos are helpful, it would be a shame if all the research only benefitted me. I like to think if I can do this most people can with just a little shared knowledge.
Great job done on the floor Adam and that ham looked amazing. My friend in Bulgaria makes his own sausages and bacon which he kindly shared with me this week
The ham is really quite easy, sausages are on the list to learn to make. You can't beat tinkering to adapt how you make it to your own preferences.
@@ourlittlebulgarianadventure yeah I think it took a while for my friend to get it just so 👍
Thank you Adam, I'll check them out.
I found them to be quick and reliable.
That's what you want 👏🏻
№1 съм
браво!
You wrote this in Bulgarian language, Wow!
err..yum!!!! Nice to see you all, been a while since we've caught up with others videos x
Good to hear from you, hope you're all well. The ham was great and got the "Max seal of approval"!
We're looking forward to seeing what's happening with your new house, we bet you can't wait!
Love the ham making lesson, what temp in a conventional oven would it need to be roasted on?❤
No problem, it really is worth the effort. If you prefer saltier ham use 2.5 to 3 % curing salt. Over 3 % is too much, more like bacon.
In a conventional oven I would go for 180C, 350F or gas mark 4. The important temperature is the internal temp of 75C for juicy but properly cooked ham.
You can also use any pork but a mix of lean meat to fat adds to the flavour. We use leg or shoulder for ham and loin for bacon. (For bacon instructions see episodes 68 and 70.)
Let me know how it turns out once you've tried it.
@@ourlittlebulgarianadventure Thank you Hope to try it soon xx
That looks like nice honey :)
It is good, we bought it from a Baba in Targovishte market. The honey we got from Stefan is even better.
@@ourlittlebulgarianadventureyes but I doubt that the one with chocolate would go so well with the ham, although don't knock it till you try it I guess. 🤣😂
@@NewBulgariansMax won't let me try, he says it's too good to cook with.
Oh,dear Max was outside his room. How did he manage to come in inside of it while the cement wasn't dry?
I hope the ham was delicious.
We had to take the front doors off of their hinges to lay the floor so he could step from his room to the porch without stepping on the concrete. We left the kitchen door unlocked so he could get into the rest of the house.
The ham is worth the effort, we are continually finding new things to try and enjoying the experiments!
Brilliant video… I enjoy watching people work 🤦♀️ the ham looked sooo delicious. One question… do you know how long would it last in the fridge
Thanks Gaynor, it's good to be making progress. The ham would last a couple of weeks sliced and even longer unsliced. You could also freeze it but in our house it doesn't last long.
Brilliant video. Thanks for the Ham lesson. Definitely going to do this 👍🏻. May I ask about the electric smoker......did you bring it with you or buy it here? Just going yo atch the bacon epidodes😊. Yes, doesn't the grass grow so quickly with just a shower of rain, we have had to strim and mow ours twice in a week😂.
Thanks Rosemary, I bought the smoker here from a company called ITA Bulgaria. You can get them in Praktiker but they are cheaper from ITA.
Definitely going to try the ham. Also, your slicer, what brand do you have and would you recommend it? Thank you.
I would recommend trying the ham, you won't regret it. My slicer is a "Champion", it's a bit of an antique having been made in the 1950's. I found it on eBay. I don't think they make them any more but it is solid and weighs a ton! If you can find one for a good price it would be a worth getting but they are hard to find.
@@ourlittlebulgarianadventureThank you for the reply. I will keep an eye out for the Champion, but will probably have to get something else, if they are hard to find. Great show 😄
Were not worried about not using plastic sheeting or insulation under the concrete slab?
Also was it on a base of clay
We chose not to use plastic sheeting as the floor level is at least one metre above ground level and the floor and loose dirt that we removed were bone dry. The possible need for underfloor insulation in the hallway didn't occur to me, we have insulation in the ceilings but not the walls and the house holds its heat well enough. Once the windows are done that should also improve.
The ground underneath the floor is compressed earth and clay that was put there when the house was built, it seemed solid enough and the concrete is quite thick so hopefully it will not cause any issues. I guess time will tell.
@@ourlittlebulgarianadventure ahh, I see, my ground floor is below street level and the stone wall do let in water after heavy storms...
I'd need a different plan....thankyou for helping